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Trout and Cheese Glory
Serves 4
4 Trout gutted, skinned and boned
Butter
Salt and Pepper
1 glass of dry white wine
2 eggs
1 tablespoon of double cream
4 1/2 oz (135g) Gruyere cheese, grated
Arrange the trout in a buttered flameproof gratin dish. Dot with butter, sprinkle with salt and pepper and add the wine. Heat on top of the stove until the wine is bubbling. Beat the eggs and cream together and pour over the fish. Cover with grated cheese and bake in a hot oven, gas mark 6, 400oF (200oC) for about 20 minutes until a golden brown
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